Hayden Quinn

Seafood · Pasta

By Hayden Quinn

Risoni with Snapper, Tomato & Fennel

First published in delicious.

Pasta is walking out the door and my little mate the Risoni is getting left behind! Use it up in this tasty little number.

Serves
4
Prep
20 mins
Cook
20 mins
Total
40 mins
Difficulty
Easy
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Risoni with Snapper, Tomato & Fennel

Ingredients

Method

  1. Heat 2 tbs oil in a large non-stick frying pan over medium heat. Add fennel and garlic and cook, stirring regularly, for 4 minutes or until softened.
  2. Add risoni, tomatoes, stock, half the lemon zest and ¾ cup (180ml) water and season. Bring to the boil, then reduce to a simmer and cook, stirring regularly to ensure risoni doesn’t stick to base of pan, for 8 minutes. Season fish fillets all over and place on top of risoni, cover and cook for 4–6 minutes until just cooked.
  3. Meanwhile, mix together olives, parsley, basil, lemon juice and remaining zest, season and stir to combine.
  4. Scatter olive mixture over risoni to serve.

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